Kelly Boy & Leolani DeLimas Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.

Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)

Kelly Boy & Leolani DeLimas Lu Pulu


  • 4 lbs. fresh beef brisket or corned beef brisket
  • 1 large sweet onion
  • 2 bags luau leaf
  • 2 – 12 ounce coconut milk
  • 3 ti leaves

Cooking Process:

In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.

Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.

For more hawaiian recipes visit here@ Hawaiian Beef Recipes


Korean Ddukgalbi Recipe By Cooking Hawaiian Style

Ddukgalbi or Korean style beef patties, a popular dish in Hawaii brought over by Korean immigrants. Korean food has always been a part of Hawaii cuisine and Ddukgalbi is one of my favorites. You can make this “jun” style by dipping in egg and flour and frying patties in a frying pan.

Korean Ddukgalbi Recipe

Korean Ddukgalbi


Vegetable oil, as needed for frying
1 lb. ground beef
2 TABLESPOON soy sauce
2 cloves garlic, minced
½ small onion, minced
3 stalks green onion, chopped
½ small Korean pear, grated
1 ½ tsp. sesame oil
1 tsp. salt
1 ½ tsp. sake
½ tsp. black pepper
1 ½ tsp. sesame seeds, toasted

Cooking Process:

In a mixing bowl, combine all ingredients (except oil) well; marinate 30 minutes. Shape mixture into desired sized patties. In a skillet over medium high heat; warm oil. Brown patties well. Meat Jun Version: ½ cup flour, 2 large eggs. Dredge patties in flour and then dip into the beaten egg. Fry well on both sides until cooked through. Serve with rice and kim chee.

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